Vegan borlotti bean stew
A warming vegan borlotti bean and tomato stew. Serve as a side or with crusty bread as a main.
Ingredients
- 500g/1lb 2oz shelled borlotti beans (podded from 1kg fresh or 250g dried beans that have been soaked overnight in cold water)
- 2 large plum tomatoes, cut into large chunks
- 1 garlic bulb, the very top sliced off to just reveal the cloves
- 2 bay leaves
- 3 sprigs sage
- 1 small bunch thyme
- 100ml/3½fl oz olive oil
- 1 tsp salt
Method
Bring the beans to the boil in plenty of fresh water, skim well and cook for 5 minutes, then strain and return to the same saucepan.
Add 750ml/26fl oz water, the tomato, garlic bulb and bay leaves. Tie the sage and thyme together with a bit of string and put into the pan.
Bring back to a steady boil, skimming off any foam that comes to the top. Add the olive oil and the salt. Simmer very slowly for 40 minutes, until the beans are very soft (it may take longer if you are using the dried variety).
Remove from the stove.
Remove the garlic head from the beans and place on a chopping board. Squeeze all the cooked cloves out of the skins. Discard the thyme, sage and bay leaves.
Stir the garlic into the beans and taste, adjust the seasoning to your liking.
